Recipe: Appetizing Thai Red Curry with Chicken & Tofu

Thai Red Curry with Chicken & Tofu. Thai Red Curry - everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing! This Thai chicken curry is case in point.

This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. This Thai red curry recipe is so easy to make at home! You can have Thai Red Curry with Chicken & Tofu using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Thai Red Curry with Chicken & Tofu

1. It's 1 Tbsp of Red Curry Paste ★.
2. You need 1 Tbsp of Coconut Oil (or Vegetable Oil) ★.
3. You need 1 of Onion.
4. Prepare 1 of Bell Pepper.
5. Prepare 150 g of Chicken.
6. Prepare 200 g of Tofu.
7. It's 1 can of Coconut Milk ☆.
8. You need 1/2 cup of Water ☆.
9. Prepare 1 tsp of Chicken Bouillon Paste (or 1 Cube Chicken Bouillon) ☆.
10. It's 1 tsp of Brown Sugar ☆.
11. It's 2 tsp of Fish Sauce ☆.
12. Prepare 1/4 cup of Chopped Cilantro (or 6 basil leaves).

It's much tastier than takeout and healthier, too. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this I added the chicken in a step before adding the red peppers (I cooked the shallot and green. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce.

Thai Red Curry with Chicken & Tofu instructions

1. Cut the meat and vegetables into bite-size pieces..
2. Cut tofu into bite-size pieces..
3. Chop the cilantro..
4. Heat oil in a large skillet on medium heat. Add the curry paste, stir fry 1 minute or until fragrant..
5. Stir in the meat and vegetables and cook for 3 minutes or until the meat is cooked through..
6. Add coconut milk and water..
7. Add chicken bouillon, brown sugar and tofu and simmer about 5 minutes..
8. Add fish sauce..
9. Add chopped cilantro and it is ready to serve with steamed Jasmine rice!.

Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until. I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois.